![Dark green thick koicha Japanese matcha in Ippodo Tea dark chawan tea bowl](http://ippodotea.com/cdn/shop/articles/dark-bowl-koicha-hands-matcha_1024x1024.png?v=1712943370)
Koicha (Thick Matcha)
Matcha made into a rich, thick paste by using less water and more matcha powder per serving. Its robust taste is a pure delight for matcha fans. Read more: Koicha, for a Next-Level Matcha Experience
1. Sift matcha
4 g (0.14 oz)
3 heaping tea ladles or 2 level teaspoons.
![Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle](http://ippodotea.com/cdn/shop/t/47/assets/brew-matcha-step1.jpg?v=165524201711304489521685384314)
2. Add hot water
30 mL (1 oz)
80°C (176°F)
Cool boiling water to 80°C in teacup, then pour into bowl, just covering matcha powder.
![Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha](http://ippodotea.com/cdn/shop/t/47/assets/brew-matcha-step2-koicha.jpg?v=154035999668873306531685384315)
3. Whisk
15 seconds
Mix slowly for 15 seconds moving back and forth.
![Whisking dark green thick matcha in tea bowl using Chasen bamboo whisk and overlaid directions arrows along sides of bowl](http://ippodotea.com/cdn/shop/t/47/assets/brew-matcha-step3-koicha.jpg?v=75166504495328054051685384316)
Matcha using this recipe:
5/5 based on 8 ratings